• Applied Biological Chemistry
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• v.48 no.4
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• pp.400-403
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• 2005

The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal (DSM) was evaluated. DSM were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of DSM were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When DSM were FIR-irradiated at $150^{\circ}C$ for 15 min, the values of TPC, RSA, and reducing power of the extracts increased from 31.62 mg/ml to 57.51 mg/ml, 11.6% to 53.1%, and 0.068 to 0.147, respectively, compared to the untreated controls. Simple heat treatment of DSM under the same conditions ($150^{\circ}C$ for 15 min) also increased the TPC, RSA, and reducing power of the extracts from to 58.04 mg/ml, 65.2% and 0.160, respectively. The results indicated that appropriate FIR-irradiation or heat treatment on DSM increased the antioxidant activities of methanolic extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1114-1117
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• 2005

The effects of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from peanut shells was evaluated. Peanut shells were placed in pyrex petri dishes (8.0cm diameter) and irradiated at $150^{\circ}C$ for 5, 10, 15, 20, 40 or 60min with a FIR heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of peanut shells were prepared and total phenol contents (TPC), radical scavenging activities (RSA) and reducing powers of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When peanut shells were FIR­irradiated at $150^{\circ}C$ for 5 min, the values of TPC, RSA, and reducing power of the extracts increased from 40.17mg/mL to 42.30mg/mL, $67.7\%\;to\;76.3\%$, and 0.569 to 0.639, respectively, compared to the untreated controls. Simple heat treatment of peanut shell under the same conditions $(150^{\circ}C\;for\;5min)$ also increased the TPC, RSA, and reducing power of the extracts from 40.17mg/mL to 43.52mg/mL, 67.7\%\;to\;79.3\%$ and from 0.569 to 0.623, respectively. The results indicate that appropriate FIR-irradiation or heat treatment on peanut shells could increase the antioxidant activities of methanolic extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1357-1362
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• 2013

The objective of this study was to evaluate the effects of far-infrared (FIR) irradiation on the antioxidant and tyrosinase inhibitory activities of Schizonepeta (S.) tenuifolia. After FIR irradiation of S. tenuifolia for 30 min at 70, 90, or $110^{\circ}C$, water extracts (2 g/100 mL) were prepared at $60^{\circ}C$ for 1, 3, or 5 h. Total phenol content (TPC), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (RSAs), and tyrosinase inhibitory activity of the extracts were determined. TPC, antioxidant and tyrosinase inhibitory activities of the extracts increased significantly with increasing FIR irradiation temperature of S. tenuifolia. For example, irradiation at $110^{\circ}C$ for 5 h increased TPC, DPPH RSA, ABTS RSA, and tyrosinase inhibitory activity of the extract from 204.64 to $618.67{\mu}g$ gallic acid equivalents/mL, from 30.15 to 80.84%, from 24.43 to 55.33%, and from 7.05 to 33.65%, respectively, compared to the extract of untreated S. tenuifolia. These results indicate that FIR irradiation may be useful as a processing method for enhancing the quality of S. tenuifolia.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.131-134
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• 2005

The effect of far-infrared (FIR) irradiation on the antioxidant activity of extracts from rice hulls was evaluated. Rice hulls (9 g) were placed in Pyrex petri dishes (8.0 cm diameter) and irradiated at 80, 90, 100, 110, 120, 130 or 14$0^{\circ}C$ for 10,20,30,40,50 or 60 min with a FIR heater, respectively. After FIR irradiation, methanol extract of rice hulls was prepared, and total phenol contents (TPC) and radical scavenging activity (RSA) of the extracts were determined. FIR irradiation of rice hulls at 11$0^{\circ}C$ for 60 min increased TPC of the methanol extract from 51.6 $\mu$M to 104.3 $\mu$M compared to those of non-irradiated control. The irradiation at 12$0^{\circ}C$ for 60 min also increased RSA of the extract from 16.23% to 69.40%. These results indicated that appropriate FIR irradiation onto rice hulls could liberate the covalently bound phenolic compounds that have antioxidant activities.

• Journal of IKEEE
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• v.23 no.2
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• pp.681-686
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• 2019

This paper proposes a CMOS temperature sensor using inverter delay chains of the same size based on the pulse shrinking method. A temperature-pulse converter (TPC) uses two different temperature delay lines with inverter chains to generate a pulse in proportion to temperature, and a time-digital converter (TDC) shrinks the pulse using inverter chains of the same size to convert pulse width into a digital value to be insensitive to process changes. The chip was implemented with a $0.49{\mu}m{\times}0.23{\mu}m$ area using a $0.35{\mu}m$ CMOS process with a supply voltage of 3.3V. The measurement results show a resolution of $0.24^{\circ}C/bit$ for 9-bit data for a temperature sensor range of $0^{\circ}C$ to $100^{\circ}C$.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.16
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• pp.7155-7159
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• 2015

Background: Oral cancer is a health problem in Thailand. Cratoxylum formosum subsp. pruniflorum Gogel (Teawdang), normally consumed in northeast Thailand, has proven cytotoxic to cervical cancer cell lines including HeLa, SiHa and C-33A. Recently, Asian oral cancer cell lines, ORL-48 and ORL-136, were established. Therefore, we aimed to study cytotoxicity of Teawdang in these. Total phenolic (TPC) and flavonoid content (TFC), and antioxidant activity of Teawdang were also determined. Materials and Methods: Teawdang was purchased from Khon Kaen market during June-October 2013. Hexane (CHE), ethyl acetate (CEE) and methanol (CME) extracts of its edible part were analyzed for TPC by the folin-ciocalteau method and for TFC by an aluminium colorimetric method. Antioxidant activity and cytotoxicity in normal Vero cells and oral cancer cells were investigated. Cell viability was assessed using 3-(4,5-dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide (MTT) assays. Results: CME and CEE had higher TPC and TFC and antioxidant activity than CHE. Both CME and CEE, at $200{\mu}g$ dry wt/mL, were cytotoxic to the studied oral cancer cell lines. However, CME was cytotoxic to Vero cells whereas CEE was not. Compared to Vero cells, CEE significantly inhibited ORL-48 and ORL-136 growth (p=0.03 and p=0.02, respectively). Conclusions: CEE exhibited cytotoxic effects on the studied oral cancer cell lines but not normal Vero cells. The bioactive compounds in CEE should be further purified and elucidated for their mechanisms of action for development as anticancer agents.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.360-369
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• 2015

Milk proteins have many potential sequences within their primary structure, each with a specific biological activity. In this study, we compared and investigated the bioactivities of hydrolysates of the domestic (A, B) and imported (C, D) skim milk powders generated using papain digestion. MALDI-TOF analysis revealed that all milk powder proteins were intact, indicating no autolysis. Electrophoretic analysis of hydrolysates showed papain treatment caused degradation of milk proteins into peptides of various size. The antioxidant activity of the hydrolysates, determined using 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and total phenolic contents (TPC) assays, increased with incubation times. In all skim milk powders, the antioxidant activities of hydrolysates were highest following 24 h papain treatment (TPC: A, 196.48 μM GE/L; B, 194.52 μM GE/L; C, 194.76 μM GE/L; D, 163.75 μM GE/L; ABTS: A, 75%; B, 72%; C, 72%; D, 57%). The number of peptide derived from skim milk powders, as determined by LC-MS/MS, was 308 for A, 283 for B, 208 for C, and 135 for D. Hydrolysate A had the highest antioxidant activity and the most potential antioxidant peptides amongst the four skim milk powder hydrolysates. A total of 4 β-lactoglobulin, 4 α_s1-casein, and 56 β-casein peptide fragments were identified as potential antioxidant peptides in hydrolysate A by LC-MS/MS. These results suggest that domestic skim milk could have applications in various industries, i.e., in the development of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.534-541
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• 2013

In the present study, the effects of heat treatments on the phenolic components and antioxidative activities of various rice cultivars (from Hwaseongbyeo, Keunnunbyeo, Hongjinjubyeo, and Heugkwangbyeo) were investigated. Each brown rice cultivar was heated at six temperatures (40, 60, 90, 120, 150, and $180^{\circ}C$) for 15 min. The total polyphenolic content (TPC) and total flavonoid content (TFC) of 70% ethanol extracts from heated brown rice were quantified using spectrophotometrical methods, and antioxidant activities determined using DPPH, ABTS radical scavenging activities and reducing power. Hongjinjubyeo had the highest TPC (6.50 mg GAE/g, DB) and ABTS radical scavenging activity (5.85 AAE/g, DB) at $60^{\circ}C$. Also, Heugkwangbyeo showed considerable values for TPC (6.57 and 6.89 mg GAE/g, DB) and ABTS radical scavenging activity (6.29 and 6.11 AAE/g, DB) at $40^{\circ}C$ and $180^{\circ}C$, respectively. Overall, the antioxidant activities of both Hongjinjubyeo and Heugkwangbyeo extracts had a strong positive correlation ($R^2{\geq}0.916$, ${\alpha}$=0.01) with TPC and TFC. These results indicate that heat treatment effectively enhances the antioxidant activity of Hongjinjubyeo and Heugkwangbyeo.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.216-222
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• 2017

Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.